BASQUE CHEESECAKE (EASIEST WAY TO MAKE)

BASQUE CHEESECAKE (EASIEST WAY TO MAKE)

BASQUE CHEESE CAKE (EASY TO MAKE, INCREDIBLY CREAMY)

This cake is intensely toasted and caramelized cheesecake, inspired by Santiago Rivera of La Viña Restaurant in Spain. In this recipe, I am going to show you that anyone can bake this cake perfectly. The simplest and fuss free cheesecake you could ever make in your entire existence.

Ingredients:
3 boxes of 250g cream cheese
100g of brown sugar
120g white sugar
A dash or pinch of fine sea salt
6 eggs
1 egg yolk
1 tub of 600ml thicken cream (heavy cream)
1 tsp vanilla extract (essence)
Lemon zet (rind)
¼ cup + 2 tbps (52g) plain flour (All purpose of flour)

Procedure:

*NOTE: AFTER MIXING ALL THE EGGS, POUR IN THE HEAVY/THICKEN CREAM.

Prepare all the ingredients by weighing some of them. 750g cream cheese. Grease a 9 inches or 23cm round cake pan. Or 2 of small size, if you want to give them away. Push down and scrunch the wax paper, crease the edges by pressing firmly on the side. So it shaped the inner of pan. Then do the same at the opposite way.
Weigh 52 grams of plain flour or all purpose flour. Set aside. 100 grams of brown sugar.. together with 120 grams of white SUGAR. Set aside.. Pre-heat the oven to 240°C.
In a large container, put all the cream cheese, mix in a low to medium speed to smoothen.
Gradually add sugar little by little until the last drop. Add the eggs, one by one.. then mix.. Do the same with the rest of the eggs. Scrape the side wall of the bowl using rubber spatula.
Continue mixing until the batter become smooth and lump free. Pour in vanilla… fine sea salt… heavy cream combine together.
Add flour while mixing the batter… then put the lemon zest.
This is optional; I like to sieve the batter whilst pouring into the cake pan. Just to make sure that it is lump free.
Flatten the top using spatula. Put in to the oven, then bake for 40 mins in 200°C and additional 20 mins in 240°C. after 60mins, remove from the oven, let to rest but don’t release the cake pan just yet. Allow to cool down for little minutes. Let it descend all the way down.
And release the wall of the cake pan..then allow to cool all the way to room temperature before flaking shedding the wax paper off.
You don’t have to set this in the fridge before consuming; it intended to be munch at room temperature. It is supposed to be chomp by itself.
ENJOY!!

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🎦 FILIPINO DISH: https://www.youtube.com/playlist?list=PLYJ0PADUK-oBtJVmffvtnNiIiVg7gxXge
🎦 EXTRA FLAVOUR, LEFTOVER: https://www.youtube.com/playlist?list=PLYJ0PADUK-oDjpl2kP7fuDiIyzTgHMI9w
🎦
🎦 OTHER USEFUL RECIPES: https://www.youtube.com/watch?v=EeKYyIDTGbQ&list=UUOUyx4pQ4CPDSlDR-8jS2xg

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